Butternut Squash Soup

Name: Butternut Squash Soup
Total time: 60 min
Yield: 6
Ingredients: 1 large butternut squash; 1 onion; 2 cloves garlic; 2 tbsp olive oil; 1 liter vegetable stock; 1/2 tsp ground cinnamon; 1/4 tsp nutmeg; 125 ml cream, plus extra to serve; to taste salt and pepper

A smooth, silky soup made from roasted butternut squash and warm spices.

Prep: 15 min
Cook: 45 min
Total: 60 min
Active: 15 min
Serves: 6
Difficulty: Easy
Cuisine: american

Servings6

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Ingredients

Steps

Heat the oven to 200°C (400°F). Toss the squash with 1 tablespoon of oil and roast on a baking sheet for 30-35 minutes until soft and browned at the edges.
Meanwhile, heat the remaining oil in a large pot and cook the onion and garlic over medium heat for 5 minutes.
Add the roasted squash, stock, cinnamon, and nutmeg and simmer 10 minutes.
Blend the soup until completely smooth using an immersion blender, or in batches in a stand blender.
Stir in the cream and warm through, then season with salt and pepper.
Serve with a swirl of extra cream on top.